Mayonnaise Sauce

Ingredients

• Work the yolks of two raw eggs
• two saltrspoons salt
• half a salt-spoon cayenne
• a salt-spoon dry mustard
• a teaspoon olive oil
• half a pint olive oil
• two lemons
• three tablespoons vinegar
• a wineglass of cream

Method

1. 1

   Work egg yolks to a smooth paste, add salt, cayenne, mustard, and olive oil gradually.

2. 2

   Add lemon juice and continue mixing.

3. 3

   If too thick, add cream gradually.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 96. The excerpt below is the record exactly as published.

Mayonnaise Sauce. — ^Work the yolks of two raw eggs to a smooth paste and add two saltrspoons salt, half a salt-spoon cay- enne, a salt-spoon drv mustard and a teaspoon olive oil ; mix these ingredients tnoroughly and add the strained juice of half a lemon ; take the remainder of half a pint olive oil and add it gradually, a tea- spoon at a time, and every nfth teaspoon add a few drops of lemon juice until you have used two lemons and the half pint oil. Or, rub the yolks of three hard-boiled eggs with the yolk of one raw egg to a smooth paste ; add a heaping teaspoon salt, two salt-spoons white pepper, and two salt-spoons made mustard ; mix thoroughly and work a gill of oil gradually into the mixture alternating with a tea- spoon of tarragon vinegar until you have used three tablespoons vinegar. Should the sauce appear too thick add a wineglass of cream

Cook this with the app: pantry check, scaling, and the assistant.